Preserved Meats and Korean Jerky Recipe
Two types of pork jerkys
(Photo. Somin Park )
“In Norway we dry everything, because we
have to,” says Braek. “We did this to survive in the future. We salted and
dried things.” Holmboe Bang agrees.Fermenting, pickling, salting, curing, smoking: “It’s all
about trying to prolong summer, it’s about making the taste of summer last.“We’ve developed these intensely special, completely different flavor
profile than the produce has in the summer, but that’s for us the taste of
winter.”“People did this for thousands of years,” he adds.
(Maureen O'Hare,2017,CNN travel)
As with the fruit and vegetable pickles previously done, meat was preserved using salt and cooking with heat to kill bacteria and microorganisms, thereby extending the preservation period. And the reason meat is boiled or salted is to make meat, which has stronger meat and strength than most vegetables or fruits, into a texture that is easy to eat. When pickled in salt, the tendons and tough parts of the meat change into an edible texture through a softening effect, allowing it to be stored for a long time. Cooking with heat also makes meat softer as it cooks, and sterilization makes it possible to store it for a long time. In addition, if you dry it, you can get a chewy texture and the moisture that causes rot and mold evaporates, so drying is also a good storage method for long-term storage of meat.
Preservation meat made through this process is made into an edible form after going through salting, sterilization, and softening processes such as salting, drying, and boiling, and then combined with spices and other ingredients to make it into foods such as sausages, lamb rolls, and brawn. Once completed, it is often used as Christmas food. After this process, it is refrigerated and frozen until Christmas.
Erik explained the parts of lamb and demonstrated how to cut each part.
(Photo. somin park)
Before making my own preserved meat, I tried several meat preservation methods with Erik and other friends. It was a class to understand basic knowledge about meat preservation and learn about the essential properties of meat. We were able to practice processes that may involve trial and error, such as the fact that fat and unnecessary tissue must be removed because it promotes decay and interferes with the taste, how much salt is needed when salting, and how to operate a machine for sausages. If the amount of salt is insufficient, the possibility of spoilage increases, so it is important to carefully cover the parts of the meat exposed to the air with salt. When boiling meat, it can be said that cooking the inside of the meat at a temperature that is not too high until no blood is visible is an important point for long-term storage. (Erik Fooladi, personal communication, 20.10.23)Meat preservation process
(Photo. somin park)
*A Pork Jerky*
Thanks to the important role of refrigerators and freezers, meat can always be kept fresh and long-term storage is possible, so in modern society, it can be said that meat dishes using preservation methods are made to taste various foods rather than making meat for preservation. . In Korea, there are two cultures: one culture of eating hot, fatty food with alcohol, and the other of eating light dry food with alcohol. Among the dry foods are dried pollack, squid, fruits, nuts, and pork and beef jerky. Pork and beef jerky are often enjoyed on occasions such as parties or holidays, and in the past, it was one of the foods that was always served at traditional Korean weddings. Korean-style jerky is characterized by being seasoned with soy sauce rather than salt and having a slightly spicy taste. Jerky can be found in snacks in many countries, but I thought it was interesting that it could be made in Korean style, so I decided to make it. (Han bokjin,1998,p.Yook pho)
Korean beef jerky(Photo. Han bok ryeo,2005)
Ingredients
- Minced meat (pork or beef) 400-450 g
- Soy sauce 6-8 tsp
- Honey 2 tsp
- Sugar 2 tsp
- Minced ginger 1 tsp
- Ginger powder 1/2 tsp
- A little pepper
- Non flavored alcohol 2 tsp (If you don't have this, It can be left out.)
- 1 Green tea bag
All ingredients of pork jerky
Approach
> Making
Put all ingredients except meat in a pot and boil. During this process, you should focus on making the sauce a little sticky so that the soy sauce can penetrate the meat better. Soy sauce must penetrate well into the meat so that the salt helps preserve it. Since the meat is used without cooking it, it is important to boil the meat and sauce to a consistency that allows them to mix well so that the sauce removes the fishy taste of the meat.
Put all ingredients in the pot
(Photo. Somin Park)
Be careful not to boil at too high a temperature, and if the sauce consistency deviates from the water-like consistency, turn off the heat and soak in cold water to cool to the point where the meat does not cook when mixed with meat. Meanwhile, remove the blood from the meat with a paper towel and mix well with the cooled sauce.
After mixing the meat and sauce, it is placed in the refrigerator to last. This is a process in which the sauce penetrates into the area where the blood has drained and helps the sauce salt the meat. (As the sauce cools, the consistency becomes more sticky, so be careful not to boil it for too long.)
Mix sauce and meat
(Photo. Somin Park )
Place the finished meat in plastic and roll it out evenly to the desired thickness (if the jerky is thick, it will be chewy, and if it is thin, it will be crispy), cut it into a size suitable for the dryer, and place it on the dryer net. Because it is seasoned meat, it may stick to the bottom of the dryer during the drying process, so it is easier to remove it by placing a removable auxiliary net or a thin cotton towel.
I took it out after drying it in 50-degree wind for about 18 hours.
Preparing for drying
(Photo. Somin Park )
Dry for 18 hours in 50 degree wind
(Photo. Somin Park )
>After drying
After drying, a jerky can be stored at dry room temperature for about a month, and if you want to store it for a longer period of time, you can freeze it, thaw it, and eat it. Alternatively, it can be stored longer at room temperature in a vacuum-packed state.
However, refrigeration is not recommended. Refrigeration usually takes away a lot of moisture, making it tough and hard, and its shelf life is not as long as freezing, so it is recommended to keep it frozen or at room temperature and eat it within a short period of time.
Finished pork jerky (Photo. Somin Park )
The amount of meat, 400g, was not as small as I thought, so it was interesting to be able to try thin and thick versions of pork jerky with Kim. I realized that I could get different textures depending on the thickness, and it wasn't as difficult to make as I expected, so I want to try thicker pork and beef jerky next time with a larger amount of meat.
For a preservation experiment, I compared the food stored in the refrigerator with the food stored at room temperature and ate it 5 days after making it, and there was a clear difference in texture. The choice of whether to refrigerate meat for preservation or to freeze it and then eat it after thawing seemed to be important for food quality. We plan to keep it until the final evaluation and try it before adding more information after some time has passed.
Sources
-Howmany.(23.12.2019).How to make soft beef jerky. Howmany's simple recipes.
-Han bok jin(1998).100 Korean foods we really need to know 2. Hyunarmsa
-Han bok ryeo, 2005. A beef jerky[Image].Traditional wedding food
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